1 3.3 lb. pouch or 64 oz. can* red or pink Alaska Salmon,
2 cups red onion, chopped
2 cups cucumber, seeded and chopped
4 cups tomatoes, medium, seeded and finely chopped
1/2 cup fresh parsley or cilantro, chopped
2 tsp. jalapeño pepper, finely chopped
1/2 cup lemon juice
1/2 cup olive oil
Salt and freshly ground black pepper, as needed
Tortilla chips or 8" flour tortillas
*For canned, remove skin and bones
- In large bowl, gently break drained salmon into large chunks.
- In a separate bowl, combine red onion, cucumber, tomatoes, parsley or cilantro and jalapeño. Stir in lemon juice and olive oil; add salmon chunks. Season with salt and pepper. Place in serving bowl.
- To serve, portion 1/2 cup per plate. Serve with tortilla chips as dip.
Use fresh 8" flour tortillas to make tortilla rolls or wraps. Slice into pieces. For lower heat level, remove seeds from jalapeño before adding to salsa mixture.